Recipe Box, Baked Vegetable Eggrolls
When you get tired of the turkey day leftovers, refresh your palette with these light vegetable eggrolls, they are full of fresh vegetables that you probably didn’t have for Thanksgiving, and they get their flavor punch from a sweet chili peanut paste
This is a refreshing change from heavy holiday food~
Start with an array of fresh crispy vegetables, like snow peas, cucumber, yellow pepper, bean sprouts and give them a quick saute or steam to soften
Make the sauce by combining sweet chili sauce, soy sauce, peanut butter and a dash of rice vinegar
Taste and adjust to your liking
Spread a layer of sauce over eggroll wraps, leaving a border all the way around
Place a generous spoonful or 2 of veggies on the lower 1/3 of wrapper, on the diagonal. Wet edges of wrappers with the tip of your finger dipped in water
Fold lower left corner of wrap up and over filling and fold in sides, rolling up into an “envelope style package
Place seam side down on a sprayed foil lined baking sheet
Spray with olive oil cooking spray and bake at 400. Turn over and spray again after 10 minutes. Rolls should be crisp and golden after about 20 minutes
Serve with additional sauce or sweet and sour sauce if desired
BAKED VEGETABLE EGGROLLS
Ingredients
- yellow red or orange sweet pepper, chopped
- 2 cups snow peas trimmed
- 1/2 English cucumber cut into slices and then halved
- 2 cups bean sprouts
- 8 egg roll wrappers [found in produce department]
- Sweet Chili Peanut Paste [see below]
Instructions
- Lightly steam vegetables in the microwave or give them a quick saute to partially cook and soften. Cut snow peas into pieces. Combine ingredients for sweet chili peanut paste [see below]. Spread a layer of paste on each wrapper, leaving 1/2 inch border around the edges. Dip finger tip in water to moisten edges. Divide vegetable mix among wrappers, placing on the lower left corner of wrapper. Turn lower left corner of wrapper up and over filling towards center. Fold sides in and roll up, envelope style, into a package.
- Line a baking sheet with foil and spray with olive oil spray. Place eggrolls, seam side down on foil. Spray with cooking oil spray.
- Bake at 400 for 10 minutes. Turn and spray again. Bake for 10 more minutes or until hot and golden. Serve hot with additional sauce or sweet and sour sauce if desired.
- Add cooked chicken, pork or shrimp if desired
Notes
for another printable version of Baked Vegetable Eggrolls click here
This is a recreation of
Spring Roll Wraps with Sweet Chili Peanut Paste
This baked version is lighter in calories than a fried eggroll , and it is served hot rather than cool. Either way, this combo is delightful and a refreshing change from standard fare
Enjoy!
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Ok, Jenna, I’m in your home town quite often and I’ve decided I want to be your new best friend! You must be the best cook in town!
ha! You are too sweet Kim~
Nice and different! I have some of that chili sauce too:@)
Love that they’re baked Jenna, light and full of flavor too 🙂
These look sooooo good! I could totally go for one of them right now! Happy Thanksgiving!
thank you Johanne! Hope your Thanksgiving was happy and delicious!
Loved this so much, that I came back to share it on my Facebook page!
Aren’t you the sweetest, thanks Kim!
I love your Baked Vegetable Eggrolls, they look awesome! Thanks so much for sharing with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
Miz Helen